Monday, November 28, 2011

Crockpot Cornbread Stuffing

I guess I should have worked a little harder to get this particular recipe posted before Thanksgiving in case anyone was short on oven space and needed a crockpot side dish. Oops. This is another recipe I found via my friend Heather. She shared a link from recipes inspired by the book and movie, "The Help." I've read the book (fantastic!) but haven't seen the movie. I love southern food and culture, so I was all over the link and went crazy pinning (as in, pinning to most of the recipes featured. Normally I prefer regular stuffing, like with normal bread, not cornbread. But I'm game for anything when it comes to stuffing/dressing, so I figured it was worth a try.

Crockpot Cornbread Stuffing

5 cups crumbled cornbread
1 (14-oz.) package herb stuffing
2 (10 3/4-oz.) cans cream of chicken soup
2 (14-oz.) cans chicken broth
1 large sweet onion, diced
1 cup diced celery
4 large eggs, lightly beaten
1 tablespoon rubbed sage
1/2 teaspoon pepper
2 tablespoons butter, cut up

1. Combine first 9 ingredients in a large bowl.
2. Pour cornbread mixture into a lightly greased 6-qt. slow cooker. Dot with butter. Cover and cook on LOW 4 to 6 hours or until set and thoroughly cooked.


I'll be honest, I was a little nervous this was just going to be a soggy, disgusting clump when I opened the crockpot to serve this up with our dinner. I'm happy to report that I was proved wrong and it was quite tasty! I love stuffing, so it was great to just let this cook all day and then serve it up with a pork roast for dinner. I made up two boxes of Jiffy cornbread and used a box of Stove Top for the bread components. I forgot to dot the top with butter, but I don't think it made a huge difference. This would also be tasty with some Craisins and toasted pecans mixed in at the end, maybe even some cooked, crumbled sausage. I'll definitely make this as a side dish again. But be warned--it makes A LOT!

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